Method

Heat oil in a pan and sauté the onions. Add peppers, garlic, garam masala and cook until peppers begin to soften. Combine everything except the coconut milk in the slow cooker and cook on low 8 to 10 hours. Add coconut milk about 15 minutes before serving.Serve over rice.

I found this recipe from Whole Foods and changed just a few things. {grin} Now we have TWO delicious curried chickpea recipes!